VINTAGE FAMILY-FAVORITE Classic Carrot Cake with Cream Cheese Frosting Recipe - Easter Baking

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide similar texture and flavor at a lower cost

Preheat the oven to 175 degrees Celsius.

Grease and line the bottom of a 20 centimeter springform pan with parchment paper.

In a large mixing bowl, add 4 eggs, 250 milliliters of vegetable oil, 150 grams of sugar, 150 grams of brown sugar, and 1 teaspoon of vanilla extract.

Beat the mixture on medium-high speed until well combined.

Sift in 250 grams of all-purpose flour, 2 teaspoons of baking soda, 2 teaspoons of baking powder, 0.5 teaspoon of salt, and 1.5 teaspoons of ground cinnamon.

Continue to beat until well incorporated, scraping the sides of the bowl as needed.

Add 350 grams of grated carrots and 100 grams of chopped walnuts (or raisins if preferred) and mix until combined using a rubber spatula.

Pour the mixture into the prepared springform pan.

Bake for 65 to 70 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before frosting.

In a large mixing bowl, add 200 grams of softened butter, 460 grams of cold cream cheese, 400 grams of confectioners sugar, and 2 teaspoons of vanilla sugar.

Mix with a rubber spatula to prevent confectioners sugar from flying everywhere, then beat until smooth and creamy.

Cut the cooled carrot cake into three layers using a sharp knife.

Frost each layer with a dollop of frosting and spread evenly using an offset spatula.

Frost the entire cake, leaving it with a rustic look.

Create peaks in the frosting using a small offset spatula by gently pressing and lifting it.

Sprinkle chopped walnuts on top and decorate with marzipan carrots if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens